Spicy Mussels With Cauliflower, Basil and Lime
- 1/2 small head cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 small shallots, peeled and thinly sliced
- 2 small red Thai chiles or other hot red chiles, seeded and finely chopped
- 2 large garlic cloves, thinly sliced
- Kosher salt, as needed
- 2 pounds mussels, scrubbed
- 1/2 cup torn basil leaves
- Juice of 1 lime, more as needed
- Crusty bread, for serving
- Cut the cauliflower into small 1/2-inch florets; dice the stems.
- (You should have about 2 cups; save any extra for another purpose.)
- In a large pot over medium heat, warm the oil.
- Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt.
- Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
- Add the mussels to the pot.
- Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes.
- Discard any unopened mussels.
- Stir in basil and lime juice.
- Season with kosher salt.
- Serve immediately, with crusty bread for soaking up juices.
cauliflower, extravirgin olive oil, shallots, red thai chiles, garlic, kosher salt, mussels, torn basil, lime, crusty bread
Taken from cooking.nytimes.com/recipes/1015280 (may not work)